Thinking of hosting a brunch party for Father’s Day or any ole day? I think you’ll enjoy my latest YouTube video. Please join me as I set the table, make a flower arrangement, and prepare several cook-friendly recipes for an elegant make-ahead brunch!
I hope the above video is useful to you. If you’d like to see more videos from me, please subscribe to my YouTube channel. Now scroll down for the printable recipes:
Creamy Gratin of Eggs
This egg-and-bechamel casserole has been in my brunch repertoire for over 30 years. You can fully assemble this dish, as I did in the video, and then cover and refrigerate it for 24-48 hours. Pop it into the preheated oven about 30 minutes before your guests arrive, sprinkle the top with minced parsley or snipped chives, and enjoy.
Creamy Gratin of Eggs
Equipment
- A greased 9x13 (or slightly smaller) baking dish
Ingredients
- 8 large, hard-boiled eggs
- 2 cups half-and-half
- 2 tablespoons corn starch blended with just enough cold water to make a smooth slurry
- 1 cup grated Swiss cheese
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1 cup grated Asiago or Parmesan cheese
Optional for garnish:
- Chopped fresh chives or minced parsley
Instructions
- Cut the eggs lengthwise in half. Arrange the halves cut-side-down in the prepared baking dish.
- Pour the half-and-half into a heavy saucepan, and place it over medium heat. When the liquid begins to bubble, whisk in the cornstarch mixture. Whisk vigorously for one full minute while the sauce simmers and thickens. Remove from heat.
- Whisk in the Swiss cheese, mustard, nutmeg, and salt. Continue whisking until the cheese melts. Pour the sauce over the eggs, and sprinkle on the grated Asiago or Parmesan cheese.
- If you are not going to bake right away, allow the dish to cool to room temperature. Then cover with cling film and refrigerate for 24-48 hours.
- Center the oven rack, and preheat the oven to 350°F. Bake until the sauce bubbles and the top turns golden brown -- 25-30 minutes. Garnish with the chopped chives or minced parsley.
Homemade Cinnamon-Maple Granola
This is delicious any time of the day. And unlike commercially-produced granola, it is not overly sweet. As shown in the brunch video, I served the granola “parfait style” — layered with plain yogurt and topped off with fresh berries. I wrote the recipe back in 2016.
Cinnamon-Maple Granola
Ingredients
- 4 cups old-fashioned oats
- 1 cup sunflower seeds
- 1 cup sliced almonds
- 1 cup unsweetened shredded coconut
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup coconut or safflower oil
- 1/3 cup pure maple syrup
Instructions
- Center the oven rack; preheat the oven to 325°F. In a large bowl, stir together the oats, sunflower seeds, almonds, coconut, and cinnamon. Stir in the oil, making sure that all ingredients are coated. Stir in the maple syrup.
- Tip the granola onto a large baking sheet, and spread it out as evenly as possible. Bake for 40-45 minutes, giving the cereal a toss halfway through cooking time. The granola is done when it turns golden brown and crisp.
- Allow the granola to come to room temperature. Store in an air-tight container.
Strawberry Butter
This condiment is so delectable that you might pass out after one taste of it. You can serve the butter alongside croissants, as I did in the video, or use it as a topping for pancakes or waffles.
Strawberry Butter
Ingredients
- 1 cup (227g) butter, softened to room temperature
- 1 cup confectioners' sugar (add additional if desired)
- 7 large, ripe strawberries, roughly diced
Instructions
- In the bowl of a stand mixer that is outfitted with the paddle attachment (or in any large bowl if using electric beaters), beat the butter and sugar at medium-high speed until light and fluffy. At low speed, beat in the strawberries.
- Scoop the butter into a pretty dish. Cover and refrigerate until serving time.
Prosciutto-Wrapped Cantaloupe
Sweet melon and salty prosciutto — I fell in love with this dynamic duo during a holiday in Rome, Italy. No printable recipe required! Just do what I did in the video: Cut a cantaloupe into wedges, and remove the peel from each. Then wrap a length of prosciutto around the center of each wedge. Serve immediately or cover and refrigerate for several hours.
Sandra Payette says
Best brunch party I’ve ever seen, Kevin. Love all the recipes. Thanks so much. You always do up everything so elegantly.
Kevin Lee Jacobs says
Thank you, Sandra!
Kerry T. says
I will be trying all the Brunch recipes!
They look like they pair well together.
The cook will be able to enjoy the brunch without being stressed as well.
Another great video! Thanks Kevin.
Elke says
Everything always looks wonderful, Kevin!
You are an inspiration!
Kevin Lee Jacobs says
Hi Kerry T. and Elke – Thank you for watching the video!
Pat says
They say that we eat with our eyes…try placing a cellophane toothpick that has a maraschino cherry (drained) on it to hold the prosciutto in place. For smaller appetizers I have cut the melon slice into thirds. I have also substituted honeydew for cantaloupe. Enjoy!
Barbara Duvall says
That is more trouble than I would ever go to!!! But I like the strawberry butter and cantalope with proscuitto. Would try it on honey due melon if I ate pork.
Please don’t get too fancy. I wonder if your new advisor is changing your style and making it appeal to fewer people and with more ads? You are the highlight of my Sunday morning.
Joanne says
So lovely to watch on a Sunday morning with desperately needed rain. Our rainfall measurement for May in the foothills of southern Alberta was o.1 mm with strong winds almost every day. Now perhaps we can garden.
Cherry Dearie says
Looks easy and yummy!! I love going the extra for my guests!
Deborah & Jim says
Hi Kevin! We missed you last week, guess we have to share you with your gardening chores now that the season is here! Love the brunch menu. You make it so elegant and low-stress–going to follow suit and have one soon. We love love the big croissants from our local Costco and feel less guilty not making our own as you set the example. We don’t have to make everything from scratch! Going to try your make ahead egg gratin today even though it is past breakfast! Our Sunday always gets better after your videos, thank you again!
Sarahkate says
As for me I LOVE the mixture of fancy and simple recipes and suggestions because we can choose what appeals to each of us, and for some of us who live remote rural, what ingredients or cookware we have relatively easy access to. I’m on the hunt in the closest town for just the right baking container for baking the wool bread recipe, and for a simple but apparently difficult to find baking tool that I would much rather not have to order online. My significant other loves melon and loves prosciutto and until your latest post, Kevin, I’d never thought to combine the two so THANK YOU!
Linda says
Love your new format, Kevin. It’s got sort of a “Masterpiece Theater” vibe to it along with our Kevin’s eager down to earth “I can’t wait to taste this,” sampling of his cooking (which gets us out of chair & into the kitchen to do the same thing!).
Your table setting & dining room are beautiful. Love all the make-ahead ideas!
Kate says
The picture of the eggs look like they are served on an English muffin but there is no mention of that. Also, for the strawberry butter could you use cream cheese as a substitute for the butter?
Love the videos!
Thank you!!!
Kevin Lee Jacobs says
Hi Kate – For this brunch, I served the egg gratin exactly as you see it in the video. Picture included with the recipe is from 2015, when I served the gratin on top of English muffins. I think the strawberry butter would be equally good with cream cheese (softened to room temp). Enjoy!!!
Nancy W says
My mother used to make this egg recipe for an annual brunch and I never had the recipe! Thanks for sharing, looks like a wonderful brunch!
Linda C Cramp says
Yum!!!!!!
DebE says
Delicious recipes, every one of them! I have beautiful table ware that until recently just sat in my cupboard because it was “too fancy” to use. Baloney, I say! Why is it “too fancy”? I’m worth it and so are my guests:) If not now, then when? Everyday is special and every opportunity to entertain is a treat. Casual entertaining has it’s place, but so does something a little more elegant and I love what you do. Keep up the good work. You inspire me to live better and to enjoy the blessings I’ve been given.
Cheers,
Debra in California